Oaty Rhubarb Muffins
Prep time
Cook time
Total time
Author: Wick Nixon
Recipe type: Muffins, Cakes, Biscuits
Serves: 12 muffins
Ingredients
- ¾ c spelt flour
- ¾ c quinoa flour
- 1 t cinnamon
- 1 t baking powder
- 1 ½ c fine rolled oats (see note at bottom)
- ⅓ c coconut sugar
- 1 egg
- ⅓ c honey, melted
- 1 t vanilla essence
- 100ml coconut oil, melted
- 1 c buttermilk (or ¾ c unsweetened natural yoghurt & ¼ c water mixed until smooth)
- 110gm rhubarb, finely sliced
Topping
- 2 T fine rolled oats
- 2 t coconut sugar
- ½ t cinnamon
Instructions
- Preheat the oven to 180 C. Line some muffin tins with baking paper or use patty liners. Sift the spelt flour, quinoa flour, cinnamon and baking powder into a bowl. Add the rolled oats (see note at the bottom) and the coconut sugar. In a separate bowl, whisk together the egg, honey, vanilla essence, coconut oil and buttermilk. Add to the dry ingredients and stir until just combined. Lastly add the finely sliced rhubarb and gently stir. Divide the mixture evenly among the lined muffin tins.
- Combine the topping ingredients in a small bowl and sprinkle over the top of the muffins. Bake for 15-20 minutes until brown. Allow to stand for 5 minutes before transferring to a wire rack to cool completely.
- Note: Quite a fine rolled oat works well for this recipe so I processed the rolled oats in the food processor for a few seconds before starting. This is not essential.
Is there a substitution for quinoa flour? Buckwheat? Or spelt wholemeal?
Yes, wholemeal spelt flour will work Victoria. I haven’t tried it but I don’t see why not. Let me know! 🙂